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Flathead paupiette with coconut congee (rough translation I'm sure since it's not exactly congee at all...but delicious nevertheless)
@ Cochin (Surry Hills)
Cuisine: French-Vietnamese
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Course four. We had the option to choose between two dishes. We got one of each and swapped halfway through. This was clearwater lobster, catfish XO (XO sauce is a spicy seafood sauce traditionally made from dried seafood like scallops and shrimp - this is a southern twist on that using catfish instead), daikon pickles, a celeriac apple puree, and dill and fennel. This was outrageous.
The other one, which wasn't pictured, was charred octopus, yogurt labana, harissa, beets, pine nuts, and mint. Again, so. flipping. good.
Paired with both: Mogul, Domaine de Mas Théo, France, 2015.
The most interesting golf course I've played on. It's a links style course, one of the few in the US. This basically just means it's near the ocean. The course itself is well maintained, but its quite thin. If you get slightly off course, it's a thick brush which is now also dead due to a drought in the area. The bunkers are strategically placed near the greens, and there are lots of hills. The constant wind off the ocean also plays a big factor. The views are spectactular, constantly seeing a lighthouse in one direction, the vastness of the ocean in another, and a mysterious castle in the distance. If I have any issue with this course, it's that it is very busy. You will be paired with strangers unless you are coming with three other people, and the pace must be kept. This all led to one of the worst rounds of my life, but I still enjoyed it, and I know I'd do better if I played again.
On Course shots at the 7th Annual St. Patrick's Day 5K 10K Run Walk and Kids 1K Fun Run McLane Children's Scott & White
Of course it was kicked up a notch. But it was also downright tasty. The perfect blend of citric tartness and tomato juice. There was the right amount of horseradish and the perfect blend of worchestershire sauce, and I swear they put a little of the okra pickling juices in the mix. And of course they have a pickled okra in the glass. It's fantabulous.